Tuesday, 24 October 2017

Ok, yes I'm yelling and yes I've disappeared for a wee bit. A lot has happened and gone on since I've last posted, including me eating healthier. Today I adapted Chelsea's Messy Apron's recipe and made these amazing double chocolate muffins and they are TOO amazing not to share. They are only 85 calories each AND gluten free!

Double Chocolate Mini Muffins

1/2 cup, Cocoa powder

1 tsp, baking soda

1/2 tsp, baking powder

1/2 teaspoon, Salt

2 tbsp(s), Dark Brown Sugar

2 tbsp(s), Splenda

1/2 cup, Jif- Creamy Peanut Butter

1/2 cup, Unsweetened Applesauce

1/2cup, Vanilla Greek Yogurt

2 tsp, Vanilla extract

2 tbsp, Honey

2 large, Eggs

4 tbsp(s), Home ground Oat Flour

7 tbsp, Semi Sweet Chocolate Baking Chips (reserve 2 tbsp)

Instructions

Preheat the oven to 350 F. Spray a 24 count mini muffin tin with non-stick spray. Do not use muffin liners! The muffins won't come out well.

In a large bowl, stir together the dry ingredients: cocoa powder, oat flour (blend GF oats until they are a flour consistency. Make sure to measure the oats AFTER being blended), baking soda, baking powder, salt, brown sugar and splenda.

Slowly add in the dry to the wet ingredients and mix until just combined.

Add the egg and combine until incorporated.

Stir in 5 Tbsp of chocolate chips and distribute the batter evenly across the muffin tin.

Top the muffins with the remaining 2 Tbsp of chocolate chips.

Bake for 18-22 minutes (my oven took 20) or until a toothpick inserted in the center comes out clean.

Let muffins cool 3-4 minutes, or until cool to touch and remove from pan to finish cooling.

Try not to eat them all while they are still ooey-gooey melty and warm.

Honestly these were so good AND my kids loved them. They taste super indulgent (like lava cake Blondie Boy said) and are only 85 calories each! I really don't think you can get much better with a low calorie dessert! Full nutritional information below!